Kangaroo Steak with Mash
Kangaroo Steak with Mash
Smooth, flavourful mash designed to pair perfectly with lean, fast-cooked kangaroo steaks, perfect for a quick and simple dinner. This meal is created to serve two people per meal, but it can easily be increased to serve more.
Servings
2
Prep time
Cook time
Recipe
Gluten-free
Ingredients
- 1 tbsp cumin
- 1 tbsp coriander
- Salt & cracked black pepper
- 600g kangaroo sizzle steaks
- 4 potatoes, peeled & quartered
- 2-3 parsnips, peeled & quartered
- 1 tbsp butter
- 1⁄4 cup milk
- 2 tbsp olive oil
- 8 asparagus spears
Method
- Combine the cumin, coriander, salt and pepper, then rub the spice mixture over both sides of the steaks. Set aside.
- Place the potato and parsnip in a steamer basket over simmering water and steam for 20–25 mins until tender. Roughly mash together, then add butter, milk, salt and pepper and mash until smooth. Set aside and keep warm.
- Bring a pot of water to a simmer, ready for the asparagus.
- Heat olive oil in a non-stick pan over medium-high heat. Cook the steaks for 1 min on each side, then remove and rest.
- Add the asparagus to the simmering water and cook for 2–3 mins until just tender but still bright green. Drain and set aside.
- Dollop the potato mash onto warm plates, top with half the kangaroo and refrigerate the remaining steaks for the next meal.
- Divide the asparagus between the plates and serve.
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